Hot Grilled Trout

Whole brook trout marinated in a lemon-butter baste spiked with Tabasco, fresh ginger, sesame seeds, and parsley, then grilled over charcoal in a hinged basket. The heat from the hot sauce and ginger gives these fish a slow burn that builds with each bite.

Piercing the skin with a fork before marinating lets the lemon-butter mixture penetrate into the flesh. Without those holes, the marinade just slides off the slick skin and the fish tastes bland underneath.

A hinged grill basket is the right tool here. Whole fish are impossible to flip directly on a grate without the skin tearing and the flesh falling into the coals. The basket holds everything together and makes the turn effortless.

Five minutes per side at four inches from the coals is all you need. The flesh should turn opaque and flake easily with a fork. Overcook trout and it dries out fast since it’s a lean fish with very little fat to protect it.

Chef Tips

• Brush with marinade after flipping. The first side loses its coating to the heat. Refreshing the second side keeps the flavor on the surface.
• Use hot coals, not flames. Direct flame blackens the skin before the inside cooks through. Glowing coals give you even heat.
• Marinate 30 minutes to 1 hour max. The lemon juice acid will start breaking down the delicate flesh if left longer.

Variations

• Cajun spice rub: Add Cajun seasoning to the butter mixture for a bolder, Southern-style grilled trout.
• Herb-stuffed cavity: Tuck fresh dill sprigs and lemon slices inside the fish before grilling for aroma from the inside out.
• Rainbow trout: Use rainbow trout if brook trout isn’t available. Same technique, slightly milder flavor.